Comparison of physicochemical properties of jackfruit seed starch with potato and rice starches
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Date
2021-03-08
Open Access Location
Journal Title
Journal ISSN
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Publisher
Taylor and Francis Group
Rights
(c) 2021 The Author/s
CC BY 4.0
CC BY 4.0
Abstract
The physicochemical properties of jackfruit seed starch (JSS) were investigated and compared with rice (RS) and potato (PS) starch. The amylose content of JSS (25%) was similar to PS (27%) but higher than RS (17%). The small granules of JSS (7.9 μm) was comparable to RS (9.7 μm), and both starches had A-type crystallinity. In contrast, PS had larger granules (43.4 μm) and displayed B-type crystallinity. The DSC results showed that peak gelatinization temperature of JSS (85.0°C) was significantly higher than RS (66.9°C) and PS (63.7°C), corresponding to higher pasting temperatures and lower swelling power at lower temperatures. There was no significant difference in stability between the starch gels after four freeze-thaw cycles. Formation of JSS gels with significantly higher hardness, chewiness and elastic modulus (G′), but lower fracturability demonstrated JSS ability to form strong gels. This would be beneficial for food applications requiring gelation with firm and elastic textural attributes.
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Keywords
Jackfruit seed, Artocarpus heterophyllus, starch, gel, rice, potato, gelatinization, retrogradation
Citation
Wong KT, Poh GYY, Goh KKT, Wee MSM, Jeyakumar Henry C. (2021). Comparison of physicochemical properties of jackfruit seed starch with potato and rice starches. International Journal of Food Properties. 24. 1. (pp. 364-379).